Best 7 Asparagus With Gremolata Butter Recipes

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Asparagus with Gremolata Butter: A Culinary Symphony of Spring Flavors

As spring graces us with its vibrant hues and gentle breezes, it's time to celebrate the arrival of one of the season's most beloved vegetables: asparagus. This succulent delicacy, known for its vibrant green spears and delicate flavor, takes center stage in our culinary adventure today. Join us as we embark on a journey to create Asparagus with Gremolata Butter, a dish that harmonizes the subtle sweetness of asparagus with the aromatic zest of gremolata and the richness of butter. In this article, we'll guide you through three distinct recipes that showcase the versatility of asparagus, offering variations to suit every palate and preference. Whether you're seeking a quick and easy side dish, an elegant appetizer, or a hearty main course, we've got you covered. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that celebrates the beauty of spring's bounty.

Here are our top 7 tried and tested recipes!

ASPARAGUS WITH GREMOLATA, LEMON AND OLIVE OIL



Asparagus With Gremolata, Lemon and Olive Oil image

This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy - and it only takes a few minutes to put together.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, side dish

Time 5m

Yield Serves six

Number Of Ingredients 8

2 garlic cloves, finely minced
1/4 cup finely chopped flat-leaf parsley
2 teaspoons finely chopped lemon zest
2 pounds asparagus, trimmed
Salt
freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil

Steps:

  • Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
  • Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 3 grams

ASPARAGUS WITH GREMOLATA



Asparagus with Gremolata image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 7

2 1/2 pounds thin asparagus, trimmed
Salt
Extra-virgin olive oil, for drizzling
6 cloves garlic, crushed
2 lemons, zested
8 to 10 anchovies, 1 (2-ounce) tin, drained (use 1/2 cup pitted green olives if you do not care for anchovies)
1/2 cup flat-leaf parsley, a couple of generous handfuls

Steps:

  • Cook asparagus in shallow, simmering salted water 5 minutes. Drain, arrange on a platter and drizzle with extra-virgin olive oil.
  • While asparagus cooks, make a pile of garlic, lemon zest, parsley and anchovies. Finely chop all of the ingredients together to form gremolata.
  • Sprinkle the gremolata paste liberally over the hot asparagus with extra-virgin olive oil. Serve hot or room temperature.

GRILLED ASPARAGUS WITH GREMOLATA



Grilled Asparagus with Gremolata image

This recipe takes the traditional flavors in the green sauce called Gremolata - parsley, lemon, garlic and olive oil - and combines them with crisp toasted panko to create a crunchy topping for lightly charred asparagus.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toast 1/4 cup panko with 1 grated garlic clove and a pinch of salt in a skillet with olive oil. Mix with 1 tablespoon chopped parsley and 1 teaspoon lemon zest. Toss 2 bunches trimmed asparagus with olive oil, salt and pepper. Grill over medium-high heat until just tender, 5 to 6 minutes. Top with the panko mixture.

ASPARAGUS WITH GREMOLATA



Asparagus with Gremolata image

Gremolata provides a flavorful addition to this side dish made with asparagus - ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 7

1/4 cup chopped fresh Italian (flat-leaf) parsley
2 cloves garlic
2 teaspoons grated lemon peel
1 lb fresh asparagus
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In food processor, place parsley and garlic. Cover; process until finely chopped. Transfer mixture to small bowl; stir in lemon peel. Set aside.
  • Snap off tough ends of asparagus. In 12-inch skillet, heat 1 inch water (salted, if desired) to boiling. Add asparagus. Return to boiling; reduce heat to medium. Cover; cook 5 to 6 minutes or until crisp-tender. Drain.
  • Arrange asparagus on serving plate. Drizzle with butter; sprinkle with salt and pepper. Sprinkle with gremolata.

Nutrition Facts : Calories 74, Carbohydrate 4 1/2 g, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 360 mg

ASPARAGUS WITH GREMOLATA BUTTER



Asparagus with Gremolata Butter image

Categories     Garlic     Side     Sauté     Low Carb     Quick & Easy     Lemon     Asparagus     Parsley     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

2 pounds asparagus, trimmed
2 tablespoons (1/4 stick) butter
2 teaspoons grated lemon peel
1 large garlic clove, minced
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh Italian parsley

Steps:

  • Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly, and drain again. (Can be made 1 day ahead. Pat dry; wrap in paper towels, then plastic, and refrigerate.)
  • Melt butter in heavy large skillet over medium-high heat. Add lemon peel and garlic and stir 30 seconds. Add asparagus and toss to coat. Sprinkle lemon juice over. Sauté until asparagus is heated through and coated with butter sauce, about 3 minutes. Season asparagus with salt and pepper. Transfer to platter. Sprinkle with parsley and serve.

ASPARAGUS GREMOLATA



Asparagus Gremolata image

We're just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

Provided by Andy Baraghani

Categories     Bon Appétit     Condiment     Spring     Asparagus     Green Onion/Scallion     Cilantro     Chile Pepper     Vegetarian     Vegan     Raw     No-Cook

Yield Makes about 2 cups

Number Of Ingredients 9

1 pound asparagus, trimmed, thinly sliced crosswise (about 2 cups)
2 scallions, white and pale-green parts only, thinly sliced on a diagonal
2 (2x1-inch) strips lemon zest, thinly sliced lengthwise
1 garlic clove, finely grated
2 tablespoons coarsely chopped cilantro
2 tablespoons unseasoned rice vinegar
1 teaspoon finely grated green chile (such as serrano or jalapeño)
Generous pinch of kosher salt
Pinch of sugar

Steps:

  • Place asparagus in a medium bowl, add ice water to cover, and swirl asparagus with your hands. Drain through a fine-mesh sieve and return asparagus to bowl. Repeat process 2 more times (this will keep asparagus crunchy). Pat dry; wipe out bowl.
  • Toss asparagus, scallions, lemon zest, garlic, cilantro, vinegar, and chile in dry bowl to combine. Add salt and sugar and toss again to combine.

BUTTER-BRAISED ASPARAGUS



Butter-Braised Asparagus image

For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.

Provided by David Tanis

Categories     easy, quick, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds large or medium asparagus
6 tablespoons butter
Salt and pepper
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon snipped chives
1 tablespoon roughly chopped parsley or chervil
1 teaspoon chopped tarragon, plus more for garnish
1 tablespoon chopped dill, plus more for garnish (optional)

Steps:

  • Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
  • Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
  • Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram

Tips:

  • To ensure crisp-tender asparagus, roast it at a high temperature, around 425°F (220°C), for a short amount of time, no more than 10-15 minutes.
  • For even cooking, make sure the asparagus spears are of similar thickness. If they vary in size, roast them in separate batches or cut thicker spears in half lengthwise.
  • The gremolata butter can be made ahead of time and stored in the refrigerator for up to 3 days. When ready to use, let it soften at room temperature for 15 minutes.
  • If you don't have fresh parsley or lemon zest, you can use dried herbs and zest instead. Just reduce the amount by half since they are more concentrated.

Conclusion:

Roasted asparagus with gremolata butter is an easy yet delicious side dish that is perfect for any occasion. The asparagus is roasted until tender-crisp and then tossed with a flavorful butter sauce made with fresh parsley, lemon zest, and garlic. This dish is sure to please everyone at the table, and it is also healthy and low-carb. Whether you are looking for a quick and easy weeknight side dish or an elegant dish to serve at a special dinner, roasted asparagus with gremolata butter is a great choice. It is a versatile dish that can be paired with a variety of main courses, and it is also easy to make ahead of time. So next time you are looking for a flavorful and healthy side dish, give this recipe a try.

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